Yueyang Barbecued Lamb Chops from the Revolutionary Chinese Cookbook.

Marinated in Shaoxing wine, soy and sweet bean sauces, flavored with five spice powder, encrusted with chili and cumin mix, touched with sesame oil, and served on handfuls of chopped cilantro and scallions, these chops are a pure indulgence.

With plain steamed rice and a salad of chrysanthemum leaves — a new convert here — dressed with sesame oil and vinegar they are just perfect.

Happy to revisit one of my first Chinese cookbooks from decades ago.

Everything old is new again.

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